Tag Archives: garlic

Not Quite Carbonara Recipe (Vegetarians Welcome)

Gentle Readers, sometimes The Practical Cook winds up in the kitchen in less than perfect circumstances. This past week, the days were perfect, time spent on vacation in the mountains. But we had so much fun we failed to really grocery shop, and got home tired. What to do?

Not Quite Pasta Carbonara with Spinach

Not Quite Pasta Carbonara with Spinach

Work with what you’ve got. In this case, we were feeding a vegetarian, and there was not a strip of bacon in sight. But there was pasta, and spinach, and eggs. Go!

Not Quite Carbonara Recipe

Please note that absolutely everything about this is an approximation. I was trying to feed people, not document each step.

olive oil
garlic (2 or 3 cloves, whole or minced)
baby leaf spinach

fresh pasta (dried will do), 1 pound will feed a crowd
3 eggs
lemon juice (depends on how potent it is, at least a teaspoon or two)
salt and pepper to taste
grated Parmesan

1. Put pasta water on the stove to boil. Meanwhile, heat olive oil and garlic over a strong medium heat until you smell garlic. Toss in the spinach and saute quickly until leaves are coated with garlicky oil and just starting to wilt. Pull off heat.

2. Scramble the 3 eggs with lemon juice and a splash of olive oil. Blend thoroughly.

3. By this point the pasta water should be boiling. Make the pasta according to direction (we used fresh black pepper spaghetti, but anything will do). Cook until just al dente. Drain and toss in heatproof serving bowl with the egg mixture immediately.

4. Toss thoroughly to coat and cook the eggs a bit. Add in garlicky spinach. Toss and top with a bit of Parmesan. Season with salt and pepper to taste.

Remember, with enough garlic and Parmesan, you won’t miss the bacon. That much. 🙂 This egg sauce technique will work with many other combos. Enjoy! Special thanks to Waldorf for allowing me to co-opt the idea and technique.

S'mores solve the dinner dilemma too.

S’mores solve the dinner dilemma too.

What’s your go-to dish when things are looking bare in the cupboard? Post a comment below!

Send your pasta, wisecracks, and actual questions to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today!)

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Summer is flying by, it’s time for Weekly Menus again this Sunday!

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Filed under Can this supper be saved?, Recipes

Crostini with Broccolini, a Recipe of Sorts

Gentle Readers, what is cuter than a dancing cat on the interwebs? A dancing kitten, of course. Yes, baby things are supercute, and that applies to food as well. Meet broccolini, the cuter broccoli.

Crostini with Broccolini

Crostini with Broccolini

Today’s recipe is both simple and stolen. I’m the Practical Cook, not the proud on. It was a huge hit with TPC’s Junior, and served as the appetizer course of a 3-course Italian meal. Thanks Waldorf, we can now resume arguing about food.

The Crostini was such a hit, I had to pack it for lunches the next day (foil plus clear container)!

The Crostini was such a hit, I had to pack it for lunches the next day (foil plus clear container)!

Crostini with Broccolini, A Recipe

1 bunch of broccolini, washed and roughly chopped
splash of olive oil
2 garlic cloves, peeled but left whole
salt to taste
crusty bread of your choice, sliced thin and toasted
goat cheese

Heat the olive oil in a large-ish frying pan over a strong medium heat, toss garlic cloves in to flavor oil. Heat to hot but not smoking. If you overheat it, throw the windows open, turn on your fan, and accept that your house will smell like garlic for 3 days. (Not saying this happened or anything.) Saute the broccolini, seasoning well with salt, until it’s crisp tender, just a few minutes.

Meanwhile, schmear the goat cheese on the toasted bread. Now top with broccolini. Enjoy. (In a pinch, sauteed spinach is a nice substitute.)

Are you a fan of broccolini? Post a comment below, or Tweet my way!

Send your green veggies and goat cheese to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today!)

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Coming up on Sunday, it’s time for Weekly Menus.

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Filed under Punt!, Recipes